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Slow Cooked Italian Vegetable Soup

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Ingredients
  Carrots 3 Small, sliced
  Onion 1 Small, chopped
  Potatoes 2 Small, diced
  Parsley 2 Tablespoon, chopped
  Garlic 1 Clove (5 gm), minced
  Beef bouillon granules/3 cubes beef bouillon 3 Teaspoon
  Basil 1 1⁄4 Teaspoon, dried
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned red kidney beans 16 Ounce, undrained (1 Can)
  Water 3 Cup (48 tbs)
  Canned tomatoes 14 1⁄2 Ounce, stewed, with juice (1 Can)
  Ham 1 Cup (16 tbs), diced, cooked
Directions

MAKING
1. In slow cooker layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans without stirring add water.
2. Cook with cover on Low for 8-9 hours or on High for 4 1/2-5 1/2 hours, such that vegetables are tender.
3. Stir in tomatoes and ham and cook with cover on High 10-15 minutes.

SERVING
4. Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Servings: 
4

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